Even with effective daily, weekly or monthly cleaning routines, there will be a progressive accumulation of soil. Particularly grease on less accessible surfaces like canopies, ducts, light fittings, floors, walls behind equipment and ceilings. Kitchen deep cleaning generally requires the services of a professional cleaning contractor.
Our kitchen cleaning report and certificate are acceptable to environmental health inspectors, fire regulations and insurance companies and the service is tailored to suit the individual needs of the caterer. It encompasses structural cleans, high level work, extraction systems, hot cooking equipment, ancillary equipment, floors and complete kitchen cleans.
If you have a commercial kitchen then your risk assessment should include regular ductwork cleaning to satisfy the Regulatory Reform (Fire Safety) Order 2005. The majority of kitchen fires start within the ductwork, so regular cleaning is an integral part of your risk reduction strategy.
Extraction and Canopy Cleaning
No matter how efficient your canopy filters are at trapping grease particles, it is inevitable that grease deposits will start building up within the kitchen extraction and canopy. If you don’t undertake duct cleaning on a regular basis, over time the grease will become baked on and carbonised. This is extremely difficult to remove, thus reducing the effectiveness of the extraction system, shortening the ducting and fan’s life and creating a serious fire hazard within the kitchen. In addition, bacteria will develop in the fatty moist deposits, this is hazardous to health and a food source for cockroaches.